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Merck
CN

246085

异丁酸乙酯

99%

别名:

2,2-二甲基乙酸乙酯, 2-甲基-1-丙酸乙酯, 2-甲基丙酸乙酯, 异丁酸乙酯

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关于此项目

线性分子式:
(CH3)2CHCOOC2H5
化学文摘社编号:
分子量:
116.16
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
202-595-4
Beilstein/REAXYS Number:
773846
MDL number:
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产品名称

异丁酸乙酯, 99%

InChI key

WDAXFOBOLVPGLV-UHFFFAOYSA-N

InChI

1S/C6H12O2/c1-4-8-6(7)5(2)3/h5H,4H2,1-3H3

SMILES string

CCOC(=O)C(C)C

vapor density

4.01 (vs air)

vapor pressure

40 mmHg ( 33.8 °C)

assay

99%

form

liquid

refractive index

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

solubility

alcohol: miscible(lit.)
diethyl ether: miscible(lit.)
water: slightly soluble(lit.)

density

0.865 g/mL at 25 °C (lit.)

Quality Level

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General description

异丁酸乙酯是在块茎中发现的一种气味剂。它具有高风味稀释因子(FD)值

pictograms

Flame

signalword

Danger

hcodes

Hazard Classifications

Flam. Liq. 2

存储类别

3 - Flammable liquids

wgk

WGK 2

flash_point_f

68.0 °F - closed cup

flash_point_c

20 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Laura Culleré et al.
Food chemistry, 141(1), 105-110 (2013-06-19)
The Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is much more intense and complex, and it is consequently appreciated more gastronomically. This work
Sonia Collin et al.
Journal of agricultural and food chemistry, 60(1), 380-387 (2011-11-29)
The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key odorants. In the present work, three wines (vintages 2002 and 2003) were investigated by gas
Ting Zhou et al.
Food chemistry, 335, 127664-127664 (2020-08-03)
Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A
Gabriella Lo Feudo et al.
Journal of agricultural and food chemistry, 58(6), 3801-3807 (2010-02-23)
The concentration of 32 elements (Al, As, Ba, Be, Ca, Cd, Ce, Cu, Dy, Fe, K, La, Lu, Mg, Mn, Na, Nd, Pb, Rb, Sm, Sr, Th, U, V, Zn) was determined in tomatoes harvested in different four Italian regions
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent

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